3. Boil the water and sugar together until sugar dissolves. Set aside and let cool. Add sugar syrup to orange mixture. Mature for three to four weeks.

Makes 4 cups.

COFFEE LIQUEUR

Yield: 2 quarts

- 3 cups sugar

- 2 cups boiling water

- 1/4 cup instant espresso powder

- 3 1/4 cups vodka

1 large vanilla bean, split open and cut crosswise into small pieces

1. In a medium saucepan over medium heat, combine the sugar with 1 cup of the boiling water. Cook, stirring constantly, for about 10 minutes, or until a thin syrup forms. Remove from the heat and set aside until the mixture is cool to lukewarm.

2. In a heatproof bowl, combine the espresso powder with the remaining 1 cup of boiling water. Stir until powder is completely dissolved.

3. In a glass container, combine the vodka with the lukewarm sugar syrup, coffee mixture and vanilla beans. Cover and set aside for flavors to infuse for 3 weeks.

4. Pour liqueur into two 1-quart bottles, cap and store in a cool, dark place.